Mashed Yams with Lime and Honey . . .

     Creamy baked yams are mashed with butter, lime juice, and honey in this easy autumn dish developed by chef Mary Sue Milliken.


3 large yams (about 4 lb.)

½ cup fresh lime juice

6 tbsp. honey

4 tbsp. unsalted butter, softened, plus more for serving

Kosher salt and freshly ground black pepper, to taste

Grated lime zest, for garnish

Crème Fraîche, for serving (optional)



Heat oven to 350°. Place yams in a 2-qt. baking dish with ½ cup water. Bake until tender, about 1½ hours. Let cool, then peel and transfer to a bowl. Add lime juice, honey, butter, salt, and pepper; mash with a potato masher until combined. Wipe out baking dish with paper towels. Transfer potato mixture to dish and cover tightly with foil. Bake until heated through, 15–20 minutes. Uncover and dot with butter and sprinkle with lime zest. Serve with crème fraîche, if you like.